Grandma's gingerbread

Ingredients for 1 servings:

• 660 g flour
• 330 g sugar
• 250 g butter
• 250 g syrup (beetroot syrup)
• 80 ml whipped cream
• Lemon(s) – zest, grated
• 6 g potash
• 130 g almond(s), grated
• Cinnamon and clove(s), ground

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

brown and crispy

Combine all ingredients in a bowl and knead into a smooth dough. It takes a while, but be patient, it will work. I always warm the syrup a little so it’s less sticky and easier to portion. The dough can now rest, ideally covered, at room temperature. You can also bake it straight away. To do this, roll out thinly between portions of foil and then cut out shapes. Place the gingerbread cookies on a baking sheet and bake in a preheated oven at 125°C for 25 to 35 minutes. They will darken in the oven, and the baking time depends on the desired result. I personally prefer them a little darker, which also makes them crispier. The dough yields about 5-6 baking sheets, depending on the size of the cookies.